Oh darling, let's be adventurers.

cupcakes

When it comes to boozing, I’m woefully inept. The one time I attempted shots, my pinky shot up in the air, I sipped, and choked. Disgraceful, I know. Still, while I may not enjoy partaking in cough syrup, and tend to cut back on lighter fluid, I do enjoy the occasional libation. I’ll take wine, for instance, certain beers, and anything that pairs well with an umbrella–or chocolate.

With that in mind, I set out for the perfect Kahlúa cupcake.

After combining a myriad of recipes, I think I’m close. And while I was going to wait to write a post until I had attained perfection, several who tasted said cupcake, requested the recipe.

First, a few things: 1) I wanted a light Kahlúa taste–if you’re looking for more, add to your heart’s content … including brushing baked cupcakes with Kahlúa; 2) I was too lazy to go to the store, meaning my topping was whatever I had on hand–cocoa, coarsely ground coffee beans, and crushed Oreo cookie wafers. Not bad, but not the best. I would suggest a swirl of semi-sweet chocolate, chocolate covered coffee bean, and/or crushed, chocolate-covered toffee. The mere thought is making me tear up a bit.

So, without further ado …

The great Kahlúa cupcake

Makes 24 wee cakes

What it takes

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3 tsp. baking powder

1/2 tsp. salt

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1/2 cup Kahlúa

1 1/4 cups whole milk

How it’s done

Preheat oven to 375°. Line cupcake pans with paper liners; set aside.

In a medium bowl, sift together all dry ingredients (mainly, flour, cocoa, baking powder, and salt);

In a large bowl, beat the butter and sugar until light and fluffy—approximately three minutes. Beat in the eggs, one at a time, and then add in the vanilla extract.

Add one-third of the flour mixture and beat to combine. Add half of the milk; beat to combine. Repeat. End with remaining flour; mix well.

Fill each cupcake liner approximately 2/3 of the way full and bake for 18 to 20 minutes, or until the cupcakes spring back when lightly pressed. Transfer to a wire rack and cool completely. Frost with Kahlúa Buttercream Frosting.

…and Kahlúa frosting

with which to frost The Great Kahlúa Cupcake

1 3/4 sticks unsalted butter, softened

3 to 5 cups confectioners’ sugar

1 tsp. vanilla extract

1/4 cup whole milk

1/4 cup Kahlúa

In a large bowl, beat the butter with an electric mixer until creamy. Add 3 cups of confectioners’ sugar, the vanilla, milk, and Kahlúa and beat on low speed until light and fluffy. Gradually add the remaining confectioners’ sugar, a little at a time, until frosting thickens and it reaches a desired sweetness (around 4 cups, total, should do it).

Greetings & salutations

Just in case you're wondering what you've gotten yourself into, my blog's a lot like life: it's a hodge-podge. So pour yourself a steaming cup of goodness, settle in, and I'll tell you all about it--whatever 'it' happens to be . . .

The fine print

Magpie & Muttonfly is the place where I write about all the things that make our stories grand. Emphasis on me, myself, and I. Any review or recommendation posted on this site is solely my own {unless otherwise noted}. Occasionally you will find a link to Amazon.com. An eternal window shopper, I only list items that strike my fancy. Any time you click the link and proceed to make a purchase, I get a wee referral fee. You will not be charged more--but once or twice a year I earn enough to purchase a tin of my favorite tea. So I do thank you for that!